About rajma recipe
Kidney beans, commonly known as Rajma in Hindi, are a delicious and creamy dish that pairs perfectly with either roti or rice. Before cooking, rajma is soaked overnight and then prepared with a rich tomato and onion gravy. Healthy and packed with protein and fiber, rajma is a nutritious addition to your diet.
In this recipe, I’ve prepared rajma in a unique restaurant-style way by incorporating various vegetables and herbs, making it flavorful enough to be enjoyed with plain rice without any additional accompaniments. By following these simple steps, you can easily include this dish in your daily menu.
Rajma is a popular staple in almost every North Indian household. Serve hot rajma with onions and a squeeze of lemon for an unbeatable taste. You can also complement it with raita, papad, and pickles as a delightful side dish in the main menu.
Subtitle
About rajma chawal
Ingredients
How to make rajma chawal
Tips and FAQ
Ingredients
Rajma (Kidney Beans): 150 grams
Spices to Mix with Yogurt:
Yogurt: 200 grams
Salt: To taste
Red Chili Powder: 1/2 teaspoon
Turmeric Powder: 1/2 teaspoon
Coriander Powder: 1 teaspoon
Baking Powder: A pinch
Ginger: 1-inch piece
For the Puree:
Tomatoes: 3 medium-sized
Green Chilies: 2 medium-sized
For Cooking:
Ghee: 2 tablespoons
Cumin Seeds: 1/2 teaspoon
Asafoetida (Hing): 1/4 teaspoon
Bay Leaves: 2
Green Cardamom: 2
Black Cardamom: 2
Cloves: 4-5
Black Peppercorns: 6-7
Caraway Seeds (Shah Jeera): 1/4 teaspoon
Kitchen King Masala: 1/2 teaspoon
Garam Masala: 1/2 teaspoon
Kashmiri Red Chili Powder: 1/2 teaspoon
For Frying:
Oil: 250 grams
Cauliflower: 250 grams
Green Chilies: 3-4 medium-sized
Capsicum: 1 medium-sized
For Tempering:
Oil: 1 large spoon (used for vegetables)
Whole Red Chilies: 3
How to make rajma chawal
First, wash the rajma (kidney beans) thoroughly with clean water. Soak the rajma overnight in lukewarm water. Once the rajma has soaked well, transfer it to a pressure cooker. Add salt and turmeric powder, then cook for 5-6 whistles. Heat ghee in a non-stick pan. Add cumin seeds and asafoetida (hing). Add whole spices: bay leaves, green cardamom, cloves, black cardamom, black peppercorns, and caraway seeds (shah jeera). In a bowl, mix yogurt with salt, red chili powder, coriander powder, turmeric powder, and a pinch of baking powder. Add this mixture to the pan. When the yogurt is halfway cooked, add the tomato and green chili puree along with grated ginger. Mix everything well and let it cook for 15-20 minutes. Once the puree is cooked, add the water from the boiled rajma and bring it to a boil. Add the boiled rajma beans and allow it to boil on high flame for 1-2 minutes. Cover the pan with a lid and simmer on low flame for 5-10 minutes. Remove the lid and add Kashmiri red chili powder, kitchen king masala, and garam masala. In a clean pan, heat oil and fry the boiled cauliflower until golden. Add the fried cauliflower to the rajma curry. Similarly, fry green chilies and capsicum and mix them into the curry. In a small pan, heat oil and fry whole red chilies. Pour this tempering over the rajma curry. Hot and flavorful rajma curry is ready to serve. Enjoy it with plain rice, jeera rice, roti, or naan.
Tips
cauliflower can also be fried raw, but here we have boiled it in hot vinegar and salted water before frying. this ensures that any bacteria present in the cauliflower are eliminated.
when boiling kidney beans, always add half teaspoon of salt to the water. this helps the beans boil faster. if the beans still don’t soften properly, you can add 1/4 teaspoon of baking soda.
to give the kidney beans a creamy texture, you can add approximately 2 tablespoon of cream.
use the boiled water of the kidney beans for the gravy instead of discarding it. this water contains all the nutrients released from the beans during boiling.
FAQ
Why does yogurt curdle while cooking curry?
To prevent yogurt from curdling, add a pinch of baking powder to it. This will ensure that the yogurt doesn’t appear curdled or separated in the curry.
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